Boulets liégeois

Step 1: Soak 2 slices stale white bread in ¼ cup water for 5 minutes, then squeeze it out and crumble it into a large bowl.

Step 2: Add 12 ½ oz pork mince, 12 ½ oz beef mince, 1 onion, 1 egg, ⅓ oz fresh parsley, ¼ tsp ground nutmeg, 1 ¼ tsp salt and ½ tsp ground black pepper. Mix with your hands until evenly combined. Shape into 8 large balls with wet hands.

Step 3: Heat 2 tbsp sunflower oil in a wide casserole over a medium-high heat and brown the meatballs for 8–10 minutes, turning, until crusted all over. They will finish cooking in the sauce. Lift them out.

Step 4: Lower the heat to medium-low, add 3 onions with a pinch of salt and cook for 20 minutes, stirring often, until soft, sweet and golden brown.

Step 5: Stir in 1 tbsp plain flour for 1 minute, then add 2 cups beef stock, 4 tbsp sirop de Liège (apple and pear syrup), 2 tbsp red wine vinegar, 1 tbsp brown sugar, 3 sprigs fresh thyme, 1 bay leaf and 2 cloves. Stir until the syrup dissolves and bring to a simmer.

Step 6: Return the meatballs, cover and simmer gently for 25 minutes, turning them halfway. Cut one in half: there should be no pink, and the centre should read 160°F.

Step 7: Uncover and simmer for 5 more minutes if the sauce needs to thicken to a glossy coat. Taste: it should be sweet and sharp at once; add a splash more vinegar if it is too sweet. Remove the cloves and bay.

Step 8: Serve with chips and a green salad. Leftovers keep 3 days in the fridge; reheat until bubbling.